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MEATBALLS PROVENÇAL APPETIZER

Yield: 12 portions

Ingredient                               
72 ea. - Rosina® Italian Style Meatball, thawed (40071)           
1 ¼ Cups - Olive Oil                               
8 Tbsp. - Fresh Garlic, chopped                       
6 oz - Onion, chopped                           
2 ¼ Lbs. - Tomato, chopped                           
12 oz - Mushrooms, sliced                           
12 oz - Bell Peppers, assorted colors, diced                   
12 Cups - Red Wine                               
16 Tbsp. - Tomato Paste                               
18 Tbsp. - Fresh Thyme                               
18 Tbsp. - Flat Leaf Parsley, chopped                       
Sugar as need
Salt and Pepper  as need
60 ea. - Garlic Bread Slices, toasted                       

PREPARATION:

  1. Heat a sauté pan; add 1 Tbsp. of olive oil, 1 tsp. garlic and ½ oz. onion and sauté for 30 seconds, until fragrant.
  2. Add 3 ozs. of diced tomato, 1 oz. of assorted colored bell pepper, 1 oz. sliced mushrooms and 6 Rosina® Italian Style Meatballs and sauté for 1 minute.
  3. Add 1 cup of red wine and 2 tsp. of tomato paste along with 1 tsp. each of fresh thyme and flat leaf parsley and stir together. Add sugar as needed if to acidic.
  4. Bring to a boil and let reduce until there is ¼ cup of liquid remaining and the sauce is thickened.
  5. Check the seasoning adding salt and pepper as needed.
  6. Remove to a small serving dish.  Garnish with ½ tsp. each of fresh thyme and flat leaf parsley.
  7. Serve with 5 slices of toasted garlic bread.